Here's a magnificent meal for a very special occasion! This menu includes Glazed Baked Ham for the meat course, but
if you prefer a different choice, any of the following would be a delightful substitute: Roast Goose with Apple Stuffing,
Roast Leg of Lamb, Standing Beef Rib Roast with Yorkshire Pudding or, for the heartiest of appetites, Crown
Roast of Pork with Apple-Cranberry Stuffing

Make it Special!

For a stunning centerpiece, arrange small potted poinsettias and garland in the center of the table. Add tiny white lights,
if you wish.

Make edible place cards by writing guests' names on rectangular-shaped cookies, using a tube of Betty Crocker® decorating
icing. Attach small candies or candy decorations with small amount of the icing. Frost the long narrow edge of sugar wafer
cookies and press the frosted edge on the back of the rectangular cookies, just below center, so that the rectangular cookie
will stand upright, using the wafer cookie as a brace.

Make bright red chili pepper flowers (to carry out the poinsettia theme) for plate garnishes by cutting several slits in
each chili about one-half inch from stem end down to the point. Place in iced water for the "flowers" to open.

Wrap a bow of festive fabric ribbon with wire along the edges (available at craft stores) around each napkin and place
setting of silverware. The wire in the ribbon helps the bows hold their shape.

Preparation Guide Note: You can adjust the number of servings for recipes in this menu plan by using the scaling feature.
The adjusted amounts conveniently appear in the Grocery List, too. Menu planning's never been easier!

Mix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring
constantly, until mixture just coats a metal spoon; remove from heat. Stir in vanilla. Place saucepan in cold water until
custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours
but no longer than 24 hours.

Chop and measure the ingredients for Holiday Spinach Salad.

Glazed Baked Ham (Crowd Size)

No holiday feast would be complete without clove-studded ham baked with a honey-mustard glaze.

6 to 8 pounds fully cooked smoked bone-in ham

Whole cloves, if desired

1/4 cup honey

1/4 teaspoon ground cloves

1/2 teaspoon ground mustard

1.

Place ham, fat side up, on rack in shallow roasting. Insert meat thermometer into ham surface at a slight
angle or through the end of the ham so tip is in center of thickest part of ham and does not touch bone or fat.

2.

Roast 12 to 16 minutes per pound in 325ºF oven or until thermometer reads 120ºF.

Cover ham with tent of aluminum foil and let stand about 10 minutes or until thermometer reads 140ºF.

As Guests Arrive

Finish and serve Creamy Eggnog.

Creamy Eggnog

A rich holiday classic made even better with a soft custard base.

Soft Custard (See Below)

1 cup whipping (heavy) cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla

1/2 cup rum

Yellow food color, if desired

Ground nutmeg

1.

Prepare Soft Custard.

2.

Just before serving, beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric
mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and 1 or 2 drops food color into custard.

Heat giblets, water, sliced onion and 3/4 teaspoon
salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth;
cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the
flour in large bowl.

3.

Heat oven to 350°F. Fill wishbone area of goose with
stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly.
(Do not pack--stuffing will expand while cooking.) Fasten opening with skewers, and lace with string. Pierce skin all over
with fork.

4.

Place goose, breast side up, on rack in shallow roasting
pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

5.

Roast uncovered 3 to 3 1/2 hours (if necessary, place
tent of aluminum foil loosely over goose during last hour to prevent excessive browning), removing excess fat from pan occasionally,
until thermometer reads 180°F and juice of goose is no longer pink when center of thigh is cut. The center of the stuffing
should be 165°F. Place goose on heated platter. Let stand 15 minutes for easier carving.

Looking for a delicious alternative to your regular Sunday roast? Try a succulent leg of lamb; its
easy to season and roast to perfection.

1 leg of lamb, 5 pounds

3 garlic cloves, cut into slivers

3 teaspoons dried dill weed

1 1/2 teaspoons salt

1 teaspoon dried rosemary leaves, crushed

1/2 teaspoon pepper

1.

Heat oven to 325ºF. Do not remove fell (paperlike covering)
from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients;
rub over lamb.

2.

Place lamb, fat side up, on rack in shallow roasting
pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add
water.

Cover lamb with tent of aluminum foil and let stand
15 to 20 minutes. Temperature will continue to rise about 5ºF (to 145ºF for medium-rare; to 160º for medium) and lamb will
be easier to carve as juices set up. Remove foil.

Beef Rib Roast with Yorkshire Pudding

Make your next beef roast dinner extra special by preparing it with this classic English "pudding."
Only 20 minutes hands-on prep time required!

1 beef rib roast, 4 to 6 pounds

Salt and pepper to taste

Yorkshire Pudding (See Below)

1.

Heat oven to 325ºF.

2.

Place beef, fat side up, on rack in shallow roasting
pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not touch
bone or rest in fat. Do not add water.